With summer in full swing, farmers markets are overflowing with delicious produce and fresh cut flowers. What could be better than a farmers market find that is both food and flower? Nothing, clearly. So when I locked eyes on the beautiful and edible zucchini flowers last weekend, I knew immediately I had to have them. These vibrant orange blossoms can be eaten raw or cooked and are a favorite in Mediterranean cuisine. Into the tote they went, merrily whisked back to the MOARyoga shoebox test kitchen. Equipped with the best of nature’s bounty, I set out to prepare a fun finger-food hearty enough for a meal but still light enough on the palette for a hot summer night.
…the result…
Zucchini Flower Fritters
What You’ll Need:
- 2 tbs olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely chopped
- 1/2 roasted poblano, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 eggs
- 1 cup cooked quinoa
- 1/3 cup garbanzo bean flour
- 3 tbs nutritional yeast
- 1 tsp adobe chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Lemon wedges (for garnish)
For the Beer Batter:
- 1/2 cup garbanzo bean flour
- 1tsp salt
- 1 tbs olive oil
- 1/3 cup chilled gluten-free beer
- 1 egg
- Canola or grapeseed oil for frying
How to Make Them:
- In a medium frying pan, saute shallots in olive oil over medium heat until translucent. Add garlic, red pepper, poblano and jalapeño. Saute another 3-5 min. Remove from heat and let cool.
- In a separate bowl, mix cooked quinoa with nutritional yeast, salt, pepper, chili powder and garbanzo bean flour.
- Add cooled veggie mix to your dry ingredients and mix to combine. Add eggs (whipped up in a separate bowl first) until everything comes together.
- Take zucchini flowers and use your fingers to remove any stamens from the inside of the blossoms. Rinse the flowers and pat dry.
- Using your fingers and/or a teaspoon to work a dollop of the quinoa mixture inside the blossom. Leave enough room at the top to twist the petals together, creating a neat little package with the flowers.
- Chill stuffed zucchini flowers in the fridge for at least 30 min.
- While that’s happening, prepare your batter. Mix garbanzo bean flour, salt, oil and gluten-free beer together in one bowl. In a separate bowl whip your egg vigorously until frothy. Combine the contents of the two bowls and stir until smooth.
- Remove flowers from fridge. Line a tray with paper towels.
- Fill a deep saucepan 1/3 of the way with canola or grapeseed oil, then heat on medium-high until a drop of water makes the oil hiss and spit (stand back!).
- Working in batches of four, slide the flowers one-by-one into batter. Allow any excess batter to drip off, then deep-fry for 4 min (flipping once) or until golden. Using a slotted spoon or tongs, transfer to paper towel-lined tray. Repeat until all flowers are frittered!
- Scatter with salt and serve with lemon wedges.
These fritters are light, gluten-free, dairy-free and delicious. Try dipping them in my Tomatillo Spicy Green Salsa for some added kick!